Spring Winds Down

Spring fruits and vegetables are winding down.  This is the last week for asparagus, strawberries, and rhubarb. At home, I put up the last of thirty jars of strawberry jam.  Made simply from strawberries, sugar, and lemon juice, family and friends will enjoy their fresh bright flavor throughout the winter. Hopefully, there will be enough jam to last until next year’s strawberry crop.  At Big Bowl, we will soon serve our last strawberry rhubarb crumble until next year.  Asparagus fields will be allowed to grow and regenerate for next spring’s tender spears. 

As we say goodbye to our favorite spring treats, the fields are full of ripening fruits and vegetables ready to take their place at your table.  Mick Klug reports the blueberries are only days away.  The first raspberries, juicy but tart, are beginning to ripen.  Zucchini and summer squash are available in Reston.  Can tomatoes, sweet corn, and peppers be far behind? 

We have started something a little different this year.  With so many farmers growing crops for Big Bowl, our chefs will create market specials using locally sourced fruits and vegetables.  Chef Gil in Lincolnshire had garlic scapes with organic yupina cabbage.  Chef Ozzie used the garlic scapes with organic sugar snap peas at our Cedar Street store.  This special menu will be available throughout the summer and will change according to the market.  Check the Right Stuff Board when you arrive for the daily local produce selection.

Do you have a favorite vegetable?  Have you seen something at the farmer’s market you would like us to include on the Big Bowl menu?  Let us know – we like a challenge.